Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei

Abstract

Using thermal processing (TP) treatment (100 ℃, 1-8 min) as a control, the effects of high hydrostatic pressure (HHP, 200-500 MPa, 2.5-20 min) on the microbiological and biochemical characteristics of white shrimp Litopenaeus vannamei were investigated. The results showed that the efficiency of polyphenol oxidase (PPO) inactivation and log reduction of total plate count (TPC) by HHP treatment were all significantly lower than by TP treatment (p < 0.05). The rate of inactivation for TPC and PPO all increased with the increase of HHP pressure and holding time (p < 0.05). The inactivation of PPO was in accordance with a first-order kinetics with the HHP treating time. Hardness of HHP-treated samples at the pressure of 300-500 MPa was higher than TP-treated samples, while the yield loss of HHP treatment was significantly lower than with TP treatment (p < 0.05), long time and high pressure of HHP treatment turned the appearance of shrimps slightly pink.

Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage

“…Table shows the mean values for the textural characters of the shrimp samples during storage. As can be seen in Table , the initial hardness of shrimps was 1087.57 g, which was significantly higher than that of white shrimp Litopenaeus vannamei (894 g) (Li et al, ). The result was in accordance with the report by Niamnuy, Devahastin, and Soponronnarit () that bigger shrimps required higher compressive force to cause the required deformation.…”

“…After capture, fresh shrimps are extremely perishable associated with microbiological, chemical, and physical changes, frozen storage was an important preservation method to prolong the shrimp shelflife (Sundararajan et al, ), and raw shrimps is susceptible to melanosis induced by active polyphenol oxidase (PPO) during postmortern storage, mainly in the cephalothorax, which reduced the value of the shrimp product. Thermal treatment could inactivate PPO accompanied good appearance or storage stability (Li, Tian, & Li, ; Manheema, Benjakul, Kijroongrojana, & Visessanguan, ). Frozen storage can lead to a reduction of enzyme and microbial activity for the shrimp sample, but the ice crystallization‐induced disorganization of protein network also induced the reduction of water holding capacity (WHC) and deteriorated changes in the textural of meat (Ma, Zhang, Deng, & Xie, ).…”

Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

“…Although the effect of HPP on peelability, physicochemical and sensory characteristics of different shrimp and prawn species has been previously studied with promising results, 3,7,13,14,16,[24][25][26] the potential use of PATP for shrimp cooking and improving peeling in a single phase (without maturation before cooking) has not yet been explored. Hence the current study aimed to investigate for the first time the use of PATP (up to 600 MPa; 100 °C) at pilot scale for cooking whiteleg shrimps (Litopenaeus vannamei), analyzing its impact on peeling yield, color, texture and sensory properties (including manual peelability).…”

Study of non-thermal technologies to preserve the quality of fresh foods

“…Wei et al (1991) also noticed a cooked appearance after HPCD treatment of shrimps. Li et al (2012) observed the same effect in color after treating Litopenaeus vannamei by HPP. They explained that the change in color is related to protein coagulation, which changes the sample surface properties, increasing light reflection and, therefore, a whitened color.…”